Lemon Herb Chickpeas

YOU’LL BE GLAD LIFE HANDED YOU THESE LEMONS, I PROMISE.

This summer I have been all about brightening up my plate with the tastes and colors of summer! Shopping seasonally has been such an important part of my personal nutrition routine for a while now, and I have been loving soaking up all that the seasons have to offer. If there is one flavor that keeps me thinking about warm weather — it’s lemon. It’s so bright, brings flavorful acid into any dish, and is so readily available, it’s a definite staple in any pantry.

I have also been on a salad kick this summer (so so weird for me) and getting creative with what I toss into the mix has been key in keeping me from being bored with my lunch, and keeping a well rounded plate in mind. I think my biggest qualm about your typical salad is that it’s low in carbs, low in calories, and keeps me full for about 4.5 minutes. But when you add in those plant proteins, healthy fats, and bright flavors — it gets a heck of a lot more satisfying.

Garbanzo beans are on the menu pretty frequently in our house, so a salad ready option was bound to be in the works sooner than later, and I am proud to present these cute little chickpeas —this recipe is my Lemon Herb Chickpeas! (you’re welcome in advance).

With only 5 ingredients (not including your S&P), and ready in 15 minutes with definite leftovers and meal prep potential, this quick little recipe is a no-brainer if you’re looking to beef up your salad with a delicious plant-based protein option.

Keep scrolling for this awesomely simple, super delicious recipe!

lemon+herb+chickpeas+1.jpg

Lemon Herb Chickpeas

Prep Time: 15 min
Servings: 4

INGREDIENTS

  • 2 c soaked or 1 can, garbanzo beans

  • 1 tbsp. olive oil

  • 1 clove garlic, minced

  • 1/4 c chopped parsley

  • 1 lemon, all the juice & half of the zest

  • salt & pepper

INSTRUCTIONS

  1. Heat the olive oil in a small to medium saucepan over medium heat.

  2. Add in garlic and garbanzo beans. Cook for 10 minutes, or until starting to brown.

  3. Squeeze the juice from the lemon into the pan.

  4. Toss in parsley and stir until evenly dispersed. Cook 2-3 more minutes.

  5. Add the zest of 1/2 of the lemon. Allow to cook 1-2 minutes.

  6. Salt and pepper to taste.

  7. Remove from the heat. Store in an airtight container for up to 1 week. Enjoy!

NUTRITION INFO (1 SERVING)

Calories: 136, Fat: 4.3g, Carbohydrates: 19.5g, Fiber: 5.4g, Sugar: 0g, Added Sugar: 0g, Protein: 5.4g

lemon+herb+salad+2.jpg

MEAL IDEAS:

  • Add chickpeas into a salad for a bright, summery taste.

  • Garnish homemade hummus to add some crunch.

  • Toss into rice for a flavorful side dish.

  • Eat on their own as a plant-based protein.

xx,
mallory

SidesMallory ChoateComment